1 (1 lb.) box Hydrox cookies, crushed
1/2 c. butter, melted
1/2 gal. vanilla ice cream
1 1/2 c. Spanish peanuts
2 c. powdered sugar
2/3 c. chocolate chips
1/2 c. butter
1 can evaporated milk
1 tsp. vanilla

Mix crushed cookies and butter. Pat into 9 x 13 inch pan. Cut ice cream into slices to fit pan and cover cookies. Press peanuts onto ice cream and put in freezer. Combine powdered sugar, chocolate chips, and 1/2 cup butter in saucepan. Add milk and bring to a boil. Boil 8 minutes, stirring constantly. Add vanilla. When cool, pour over ice cream and freeze. Cut into squares and serve.